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ALL DAY: Smoked Mackerel & Kale Quinoa Kedgeree

Smoked Mackeral & Kale Quinoa Kedgeree

05 Jan ALL DAY: Smoked Mackerel & Kale Quinoa Kedgeree

Kedgeree is usually eaten for breakfast, but I enjoy this British Indian inspired dish any time! It is traditionally made with poached smoked haddock, to save some time, I’ve used pre-cooked honey smoked mackerel but any smoked mackerel can do, or you can use smoked salmon if you like. Mackerel contains high omega 3 and fatty acids, should be included more in a healthy diet. In this recipe, I’ve also swapped out the traditional rice with the supergrain quinoa, you can also use Bulgar wheat or freekah.


Smoked Mackerel & Kale Quinoa Kedgeree
Serves 2
A healthy kedgeree that can be eaten not only for breakfast and also for dinner. Swapped pre-cooked smoked mackerel to trim down cooking time and supergrain quinoa instead of traditional rice.
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Prep Time
15 min
Cook Time
20 min
Total Time
30 min
Prep Time
15 min
Cook Time
20 min
Total Time
30 min
  1. 80g Quinoa, dry
  2. 1/2 Onion, finely chopped
  3. 1 Garlic glove, minced
  4. 1cm cube of peeled Ginger root, very finely chopped
  5. 1/4 tsp Chilli flakes
  6. 1 1/2 tsp Cumin (whole)
  7. 1 1/2 tsp Corriander (ground)
  8. 1 tsp Tumeric
  9. 2 Tomatoes, chopped
  10. 1 tbsp Coconut oil (or olive oil)
  11. 1 Egg (use 2 if you like)
  12. Big handful of Kale, finely chopped
  13. Handful of Parsley, chopped
  14. 1 Smoked mackerel fillet, flaked
  15. 1 tbsp Greek Yogurt (plus more for garnish)
  16. 1/2 Lime, in wedges (to serve)
  17. Thinly sliced salad onions (optional)
  1. Place rinsed quinoa in boiling water for 15 mins until it's cooked through, drain and set aside.
  2. In another pot with cold water, place the egg and bring water to boil. Once boiled, remove from heat and place lid to cover, I like mine medium so I leave for 6-8 mins. Then shock egg in ice water to cool.
  3. Meanwhile, melt coconut oil, then place chop onion, garlic, chilli and ginger in a pan over med heat and cook about 5 mins. Whilst cooking, chop the tomatoes. Add spices to the pan and toast until fragrant, then in goes the tomatoes and to cook further 5 mins.
  4. Add the drained, cooked quinoa to the spice tomato mixture and mix in the pan. Add the finely chopped kale. Mix well, add 1 tbsp of Greek yogurt, mix again and turn off heat.
  5. Peel boiled egg and slice into wedges. Divide quinoa kedgeree into 2 bowls, garnish with parsley, flaked smoked mackerel and place egg wedges on top. Serve with dollops of Greek yogurt, salad onion and a lime wedge.
  1. You can substitute quinoa with Bulgar wheat. You can also swap smoked mackerel with smoke herring or smoked salmon.
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